Pick the right cut, slice to preserve texture and salt liberally. Chef Doug Psaltis of the famed Asador Bastion restaurant lets us in on all of his top tips for mastering that titan of the kitchen: the steak.
A steak is greater than the sum of it's parts. A few simply, high-quality ingredients paired with masterful technique can produce one of the most satisfying meals we know. When it comes to perfecting this, no one does it better than Doug Psaltis and the team at Asador Bastion. From preferred cuts to the tools you need to make the magic happen, he shares the top tips for a perfect steak night at home.

Materials Matter
The most important thing you can do is pick the right ingredients. Start with the following:
- A steak just under two inches think with even texture and a balanced shape. Uniform thickness guarantees that it will cook evenly, with no overdone areas.
- Coarse sea salt or kosher salt of your choosing. The only seasoning you really need for a steak is salt, so make sure you're using the right one. We recommend a coarse salt, which will help to tenderize the meat and create a gorgeous flavor and texture.
- A sharp chef's knife. From preping your meat to slicing it, a sharp chef's knife is key. We love The 8" Knife for these tasks.
- Straight-edge steak knives. Don't let all your hard work go to waste with a serrated knife tearing at your steak. Pick steak knives that glide through the meat, maintaining the tender texture.
"It's the salt we choose, the beef we choose, the cutting board, the knives, the plates -- everything is stripped down to it's bare essentials."

Salt and lots of it.
As Eunice says "know what brand of salt you're using." It's so important to understand your preferred cooking salt. Chef Doug's tips for picking and seasoning with salt are to choose a kosher salt with large crystals (like Diamond Crystal flaked kosher salt), which will coat but not encrust the steak. This allows the steak to be "nuanced in flavor but not overpowering with just saltiness."
Let It Do It's Thing!
Your grill is hot (at Asador Bastion, they keep it at 700 - 750F), your steak is seasoned. Now it's time to let your steak cook. You might be tempted to flip it constantly but be patient. Allow your steak to properly cook on each side.
Place your steak on the grill, over the flame and leave it undisturbed for about three minutes on each side. This will create a delicious sear, locking in flavor.
Once seared on each side, move it away from the flame and cook it over indirect heat. At home, this could look like the top rack on your grill. Cook it for another three minutes on each side.
Lastly, flip the steak and place it back over the hot coals and cook for an additional three minutes on each side.
